A vegetarian main course that's good for you.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
10
Yield:
10 tostadas
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Squash:
Black Beans:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.

  • Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.

  • While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.

  • Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.

  • Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.

Nutrition Facts

228 calories; protein 9.5g 19% DV; carbohydrates 43.1g 14% DV; fat 3.9g 6% DV; cholesterol 4.1mg 1% DV; sodium 396.7mg 16% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2020
This was great! The vegetarians, gluten and dairy free all loved it! Made the crema with dairy free sour cream substitute. Will make again. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/01/2020
This was great! The vegetarians, gluten and dairy free all loved it! Made the crema with dairy free sour cream substitute. Will make again. Read More
(1)
Rating: 5 stars
11/21/2018
Delicious and healthy.. made one as a taco and one as a tostada. Taco is easier to eat Read More
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